Whether you make them by hand or buy them frozen, meatballs are popular and convenient additions to camping trips. Thread them on skewers to cook over the grill, swim them in spaghetti sauce, or stuff them into hero buns to make mountainous meatball sandwiches. Make them from scratch using ground meat or poultry, explore vegetarian alternatives made with meat substitutes or whole grains, or buy them in large or small sizes.
Here are some ways to make meatballs part of your next camping trip.
The difference between regular meatballs and the Dutch dish is a crispy coating. In Holland the meatballs are made from scratch but this is our quick, campground version.
2 to 4 fully cooked meatballs per person
Oil for deep frying
1/4 teaspoon ground nutmeg per cup of bread crumbs
1 teaspoon dried parsley flakes per cup of bread crumbs
1 egg per cup of bread crumbs
Scant teaspoon water per egg
Stone-ground mustard (optional)
Thaw meatballs and pat dry if moist. Heat at least an inch of vegetable oil to 375 degrees in a pan or skillet. Whisk egg(s) with water until light. On a paper plate, mix nutmeg, parsley and bread crumbs. Dip meatballs in egg, then coat with bread crumbs and deep-fry until crusty. Serve with mustard if you wish.
2 tablespoons vegetable oil
16-ounce bag of frozen fully cooked meatballs
1 1/2 cups diced, cooked vegetables
1 cup flour
1 teaspoon baking powder
1/2 teaspoon each salt, pepper
Thaw meatballs and cut them in half. Spread vegetable oil in a large skillet and arrange meatballs, cut side down, to cover the entire skillet bottom. Drizzle lightly with soy sauce. Scatter with vegetables. Cover and cook over high heat to brown the meat.
In a bowl, whisk eggs, gradually whisking in dry ingredients. Drizzle batter over meatballs. Do not stir. Cover, reduce heat and cook until filling is puffy and springy to the touch. This recipe serves four people.